Chocolate Cheesecake Recipe {Velvety Chocolate Temptation}

Chocolate Cheesecake Recipe {Velvety Chocolate Temptation}
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Chocolate Cheesecake Recipe
Indulge in this creamy, rich Chocolate Lover's Cheesecake with a luscious ganache topping. Perfect for any chocolate enthusiast!

Hey there, I’m Austin from Beyond The Bayou Blog, and today I’m excited to share my go-to Chocolate Cheesecake Recipe. This dessert is a crowd-pleaser that I’ve been making for years, and it always brings smiles to the table.

I remember one summer evening when I whipped up this cheesecake for a small gathering with friends. The aroma of chocolate filled the kitchen, and as we savored each bite, the conversation flowed effortlessly, making the evening even more delightful with this amazing Praline Sauce.

What I love about this recipe is its simplicity paired with the rich, creamy texture that melts in your mouth. It’s perfect for any occasion, whether it’s a casual get-together or a special celebration.

So, if you’re craving a slice of chocolatey goodness that’s sure to impress, join me in making this unforgettable dessert. Let’s dive into baking and create some sweet memories together!

Why You Will Love This Recipe?

Making a no-bake cheesecake means skipping the oven altogether! You can create a luxurious chocolate cheesecake with thick, creamy slices without any baking. Here’s why this recipe stands out:

  • Delicious Filling: The chocolate cheesecake filling is smooth and dense, akin to a baked cheesecake, without using stabilizers like Cool Whip or gelatin. It’s light and airy, reminiscent of Chocolate Mousse. Simply put: it’s heavenly.
  • Simple Preparation: This stress-free recipe comes together quickly and delivers consistent results. No need for a water bath or baking, and no risk of cracking!
  • Freeze with Ease: Once set, the cheesecake freezes wonderfully, making it a perfect make-ahead dessert. Prepare one for now and keep another in the freezer for your next special occasion.

Overview: How To Make Chocolate Cheesecake?

Overview How To Make Chocolate Cheesecake

As someone who can’t get enough chocolate, I find this Chocolate Lover’s Cheesecake an absolute must-try. It all starts with a chocolate cookie crumb crust that’s perfectly crunchy and sweet.

The filling is where the magic really happens—softened cream cheese, sugar, and unsweetened cocoa powder come together with melted chocolate chips and a touch of vanilla for an incredibly decadent experience. After baking, the cheesecake gets topped with a smooth, velvety chocolate ganache that adds the perfect finishing touch.

The best part? This cheesecake firms up beautifully in the fridge, making it easy to prepare in advance for special occasions or just because you’re craving something indulgent. Whether you’re sharing it with friends and family or enjoying a slice by yourself, this dessert is guaranteed to satisfy your chocolate cravings.

Chocolate Cheesecake Recipe {Velvety Chocolate Temptation}

Chocolate Cheesecake Recipe

Indulge in this creamy, rich Chocolate Lover’s Cheesecake with a luscious ganache topping. Perfect for any chocolate enthusiast!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Calories: 540kcal
Author: Austin Carter
Servings: 12


  • 9-inch springform pan
  • Small Saucepan
  • Electric mixer
  • Large mixing bowl
  • Medium bowl
  • Spoon or Spatula
  • Table knife
  • Wire rack
  • Airtight container (for storing leftovers)


  • 1 ½ cups chocolate cookie crumbs
  • ¼ cup butter melted
  • 3 packages cream cheese, softened
  • 1 cup white sugar
  • â…“ cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet chocolate chips
  • ¼ cup heavy whipping cream


  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  • Mix chocolate cookie crumbs, melted butter, and 2 tablespoons sugar. Press into the pan. Bake for 10 minutes, then cool. Reduce oven temperature to 325°F (165°C).
  • Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a saucepan until melted. Set aside.
  • Beat cream cheese and 1 cup sugar with an electric mixer until smooth. Add cocoa and beat. Add eggs, vanilla, and chocolate-cream mixture. Blend well and pour over the crust.
  • Bake for 45-50 minutes until edges puff and center jiggles slightly. Run a knife around the edges. Cool on a wire rack.
  • For the topping, heat 1/4 cup whipping cream and 1 teaspoon vanilla until near boiling. Pour over 1 1/2 cups chocolate chips in a medium bowl and stir until smooth. Spread over cheesecake.
  • Refrigerate for at least 4 hours or overnight.


Calories: 540kcal | Carbohydrates: 48g | Protein: 9g | Saturated Fat: 23g | Cholesterol: 132mg | Sodium: 300mg | Potassium: 250mg | Fiber: 3g | Sugar: 37g | Calcium: 75mg | Iron: 3mg
Keyword Baked chocolate cheesecake recipe, Best chocolate cheesecake recipe, chocolate cheesecake recipe, Easy chocolate cheesecake, Simple chocolate cheesecake recipe

Tips that Might Work!

  • Use Room Temperature Cream Cheese: Leave the cream cheese out overnight or microwave it for 20 seconds at 50% power. Soft cream cheese ensures a smooth batter.
  • Beat Until Smooth: Beat the cream cheese and sugar until completely smooth for the best texture.
  • Bake Slowly: Bake at a low temperature for a longer time. You can also bake in a water bath for a smooth, uncracked cheesecake.
  • Chocolate Alternatives: If you don’t like coffee, melt your chocolate with an equal amount of milk, cream, or water instead.
  • Don’t Worry About Firmness: If your cheesecake seems undone after an hour, don’t worry—it will firm up as it cools.
  • Prevent Condensation: When wrapping your cheesecake, place a piece of paper towel under the plastic wrap or foil. This will absorb condensation and keep the surface free of water droplets.

What to Serve with Chocolate Cheesecake?

What to Serve with Chocolate Cheesecake

Variations You Can Try!

Add a Flavor Twist

  • Espresso Infusion: Mix 1 tablespoon of instant espresso powder into the cream cheese mixture for a mocha twist.
  • Orange Zest: Add 1 tablespoon of finely grated orange zest to the filling for a refreshing citrus note that complements the rich chocolate.
  • Minty Fresh: Stir in 1 teaspoon of peppermint extract to the filling or topping for a cool, minty flavor perfect for the holidays.

Enhance the Crust

  • Nutty Base: Swap half of the chocolate cookie crumbs with finely chopped nuts like pecans or almonds for added crunch and flavor.
  • Graham Cracker Mix: Combine chocolate cookie crumbs with graham cracker crumbs for a different texture and taste.

Toppings and Garnishes

  • Fruit Topping: Add a layer of raspberry or cherry preserves between the cheesecake and the chocolate topping for a fruity surprise.
  • Caramel Drizzle: Drizzle caramel sauce over the chocolate topping and sprinkle with a pinch of sea salt for a sweet and salty combo.
  • Whipped Cream: Serve with a dollop of freshly whipped cream and a sprinkle of cocoa powder or chocolate shavings for an elegant finish.


  • Chocolate Chunks: Fold in 1 cup of coarsely chopped dark chocolate or white chocolate chunks into the batter for extra chocolate bites.
  • Toffee Bits: Add 1 cup of toffee bits to the filling for a delightful crunch and caramel flavor.

Feel free to get creative and tailor the cheesecake to your taste preferences. The possibilities are endless, and each variation adds a unique touch to this classic dessert!

Storing the Leftover Cheesecake!

  • Refrigerator: Seal the cheesecake in an airtight cake carrier. If you don’t have one, wrap it in a double layer of plastic wrap (use toothpicks to prop the plastic away from any decorations). If the cake is already sliced, arrange the slices in a single layer in an airtight container. Store the cake in the refrigerator for up to 5 days.
  • Freezer: Place the cake in the freezer for a couple of hours to firm up before wrapping it in a double layer of plastic wrap. Alternatively, slice the cake and arrange the slices in a single layer in an airtight container. Chocolate cheesecake can be stored in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.

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